Recipe by funinthesun
"This spicy Korean pork is very good served with rice, kimchi, and salad."
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rice wine vinegar
gochujang (Korean hot pepper paste)
minced fresh ginger root
red pepper flakes
green onions, cut into 2 inch pieces
yellow onion, cut into 1/4-inch thick rings
1 (2 pound)
pork loin, cut into 1/4 inch slices
My stepson recently came back from serving in Korea, and requested this dish. I tried this recipe and he ADORED it. I am a vegetarian, and used the sauce with some tofu. It was PHENOMENAL. A very tasty dish. Preparing it without the red pepper flakes will take some of the heat out for those who are not into spicy foods. I found that without the red pepper flakes, the heat was just right for my taste.
Tasted very strongly of vinegar.
Dae Ji Bool Gogi is one of our favorites! I've never been brave enough to try cooking Korean cuisine, but I went for it with this one- such a great recipe. I couldn't find the pepper paste in any store, so I substituted with a Vietnamese chili paste and that was WAY too spicy, the heat overpowered the taste; next time I'll have to find the real stuff for this recipe. This is awesome when served with lettuce leaf and rice.
*when we have had this at restaurants it is served with a paste-like condiment- do you know what that is and how to make it?
Thanks for delicious authentic Korean Recipes!
Excellent flavor and easy to make; my favorite combination! I didn't have rice vinegar so I used red wine vinegar, which also has a lighter flavor. My wife and I love super spicy food so I doubled the red pepper flakes and black pepper. Man was it good! Thank you for a great and authentic tasting recipe.
To bulk it up, you can add sliced carrots, green peppers, and/or bok choy to it before you fry it. For best flavor, it is traditional to use pork butts instead of pork loin. You must also add some sesame oil to the marinade for an authentic flavor.
Vinegar is not really a traditional Korean ingredient. Most people who live in a built up area can find Gochu Jang which is Korean hot bean paste. Substitute that for the vinegar.
Halved the recipe, and subbed 3T of Thai red chile sauce. Still plenty spicy! Pork slices (I used tenderloin instead of loin) cooked up in mere minutes. I cooked in batches, sliding done slices under aluminum foil to stay warm. Went well with Spicy Bok Choy in Garlic Sauce and takeout fried rice.
I bought a huge pork loin and cut it into 4 pieces. I put a different marinade from the site on each one and froze them. This one turned out the best of the 4. Very good flavor.
I wish I'd seen this recipe the first time I purchased bulgolgi (this is how it is spelled at the AFB commissary we shop). I absolutely love it and will make it as often as I can. My SO and I love spicy foods. I didn't have hot pepper paste and substituted Sriracha Hot Chili Sauce and would bet the outcome was as good or better. Thanks for sharing this one. Can't wait to serve it.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Spicy Marinated Pork (Dae Ji Bool Gogi)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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